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Tuscan Kale, Olive, and Caramelized Onion Frittata





Yields
Serves 6



Total Time
40 mins

For this greens-centric dish, made by wilting a big panful and binding it with eggs and seasonings, Tuscan kale is a great choice, both earthy and sweet.

 1 large onion, finely chopped
 1 cup sliced mushrooms
 2 tablespoons olive oil
 12 ounces Tuscan kale (also called Lacinato and dinosaur), stems removed and leaves chopped
 8 large eggs
 1 cup shredded parmesan cheese, divided
 1/2 teaspoon kosher salt
 1/4 teaspoon pepper
 12 oil-cured black olives, pitted and slivered
  Red chile flakes (optional)
Step 1
1

Preheat broiler with a rack set 3 to 4 in. from heat. In an ovenproof frying pan, cook onion and mushrooms in oil over medium-high heat, stirring often, until browned, 8 to 12 minutes. Add kale and 1/4 cup water; cook, stirring occasionally, until wilted and tender, 4 to 6 minutes.

Step 2
2

Meanwhile, whisk eggs. Add 1/2 cup cheese, the salt, pepper, and olives.

Step 3
3

Reduce kale pan's heat to medium; level veggies. Pour in eggs, spreading out olives. Cook until frittata sides look set (top will be wet), 2 to 3 minutes. Sprinkle on 1/2 cup parmesan. Broil until lightly browned and firm, 3 minutes. Sprinkle with chile flakes.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories246
% Daily Value *
Total Fat 17g22%

Saturated Fat 5.3g27%
Cholesterol 292mg98%
Sodium 547mg24%
Total Carbohydrate 9.6g4%

Dietary Fiber 1.5g6%
Protein 14g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.